If you could bottle the flavors of fall, this recipe would do it! Apple cider, maple syrup and butternut squash make the perfect partners to this tender Pot Roast.
Press 3/4 teaspoon pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
Season roast with 1 teaspoon salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
Meanwhile heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake in 375°F oven 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.
Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until slightly thickened.
Carve roast into thin slices. Serve with gravy and squash.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 348 Calories; 11g Total Fat; 3g Saturated Fat; 5g Monounsaturated Fat; 111mg Cholesterol; 153mg Sodium; 25g Total carbohydrate; 38g Protein; 4.1mg Iron; 8.4mg Niacin; 0.7mg Vitamin B6; 138.6mg Choline; 2mcg Vitamin B12; 6.6mg Zinc; 41.7mcg Selenium; 2.8g Fiber.